Today I had one of those unmistakable signals that fall has truly arrived: pumpkin snickerdoodles. It felt like the perfect way to welcome cooler weather—warm spices, pumpkin, and the comforting crunch of cinnamon sugar.
Admittedly, pumpkin snickerdoodles aren’t an original invention; plenty of people have already combined pumpkin and snickerdoodle flavors. Still, there’s something satisfying about baking cookies that announce the season: goodbye sundresses, hello sweaters and cozy treats.
These are not classic snickerdoodles in the strictest sense, since they don’t include cream of tartar. Think of them as soft pumpkin cookies rolled in cinnamon sugar—simple, fragrant, and perfect with a cup of tea or coffee.
Pumpkin Snickerdoodles
Makes about 2 dozen
Adapted from a recipe featured in The Seattle Times.
For the cookies:
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1/8 teaspoon ground nutmeg
1/2 cup browned butter (or regular softened butter)
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1/2 teaspoon vanilla extract
For the topping:
1/4 cup granulated sugar mixed with 2 tablespoons ground cinnamon for rolling
Powdered sugar for dusting (optional)
Method:
1. In a small bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg.
2. In a separate bowl, cream the browned butter with the brown and granulated sugars. Add the pumpkin puree, egg, and vanilla, mixing until smooth.
3. Stir the dry ingredients into the pumpkin mixture until fully combined. Chill the dough in the refrigerator for at least 30 minutes; a cooler dough is much easier to roll into balls.
4. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Scoop the dough into balls, then roll each ball in the cinnamon-sugar mixture to coat. Place the coated balls on the prepared sheet, spacing them a couple of inches apart.
5. Bake for 12–15 minutes, until the cookies are set and the bottoms begin to brown. Remove from the oven and let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
6. Once cooled, dust with powdered sugar if desired.
These pumpkin snickerdoodles are soft, warmly spiced, and perfect for autumn gatherings or an afternoon treat. They keep well in an airtight container for several days, and they’re easy to double if you want more to share.